A5013612869- Protein Hydrolysis and Bioactive Peptides
- Postharvest Quality and Shelf Life Management
- Plant Physiology and Cultivation Studies
- Nanocomposite Films for Food Packaging
- Insect Utilization and Effects
- GABA and Rice Research
- Meat and Animal Product Quality
- Phytochemicals and Antioxidant Activities
- Biochemical effects in animals
- Potato Plant Research
- Radiation Effects and Dosimetry
- Proteins in Food Systems
- Pineapple and bromelain studies
- Essential Oils and Antimicrobial Activity
- Peanut Plant Research Studies
- Food composition and properties
- Microencapsulation and Drying Processes
- Food Quality and Safety Studies
- Biochemical and biochemical processes
- Light effects on plants
- Medicinal Plants and Neuroprotection
- Biochemical Analysis and Sensing Techniques
- Tea Polyphenols and Effects
- Phytochemistry and Biological Activities
- Plant Gene Expression Analysis
King Mongkut's University of Technology Thonburi
2014-2024
King Mongkut's University of Technology North Bangkok
2021
Mississippi State University
2007-2010
Asian Institute of Technology
2004
King Boletus mushroom protein hydrolysate (KBMPH) was prepared using bromelain and isolated by membrane ultrafiltration into four molecular size fractions (>10, 3–10, 1–3, <1 kDa). All were assessed for their characteristics, antioxidant angiotensin I-converting enzyme (ACE) inhibitory activities. KBMPHF4 (<1 kDa) showed the highest surface hydrophobicity (S0), high levels of hydrophobic amino acid (HAA). at 1 mg/mL exhibited antioxidative against DPPH• ABTS•+ linoleic oxidation, ACE...
Essential oil obtained by hydrodistillation and two different solvent extractions (petroleum ether ethanol) from five Zingiberaceae species: ginger (Zingiber officinale Roscoe.), galanga (Alpinia Sw.), turmeric (Curcuma longa L.), kaempferia (Boesenbergia pandurata Holtt.) bastard cardamom (Amomum xanthioides Wall.) was characterized. Volatile components of all extracts were analyzed gas chromatographymass spectrometry (GC-MS). The major ginger, turmeric, galangal, zingiberene, turmerone,...
Abstract This study evaluated the biological properties of peptides from brown rice protein hydrolyzed by bromelain (eb‐RPH) in relation to flavor characteristic. The fractionation into < 1 kDa was observed improve DPPH, ABTS, and hydroxyl radical‐scavenging activities (0.19, 2.28, 24.64 mM Trolox, respectively), angiotensin‐converting enzyme (ACE)‐inhibitory activity (IC 50 value 0.20 ± 0.011 mg protein/mL), as well bitter umami tastes. fraction further analyzed liquid...
Brown rice, which is a less allergenic food grain and contains essential amino acids, was hydrolysed by bromelain PROTEASE FP51® to improve its functionalities taste for applications. The hydrolysate prepared (eb-RPH) had high protein solubility, surface hydrophobicity, low molecular weight peptides, hydrophobic acids (leucine, valine glycine) flavor (glutamic acid aspartic acid). eb-RPH exhibited higher 1,1-diphenyl-2-picrylhydrazyl (DPPH˙) 2,2'-azino-bis 3-ethylbenzthiazoline-6-sulfonic...
Germinated brown rice (GBR) of two popular Thailand varieties, Khao Dawk Mali 105 (KDML 105) and Chainat 1, with improved nutritional composition, was obtained by optimizing water soaking conditions. Different pH (3, 4, 6 8), temperatures (25 °C, 35 °C 45 °C), times (12 24 h) were tested. Using the response surface methodology (RSM), best condition for producing GBR both varieties in temperature h. It caused a 4- to 5-fold increase gamma-amino butyric acid (GABA) content which, together...
Abstract At the present, mechanism of chlorophyll degradation in response to ionizing irradiation harvested fruits have not been examined. To understand effect electron beam (E-beam) on degrading pathway relation enzymes activity, reactive oxygen species (ROS) and antioxidant capacities mangoes stored at 13 °C for 16 days were studied. E-beam-treated fruit significantly suppressed activities especially pheophytinase (PPH) peroxidase (Chl-POX) late stage storage. This resulted content being...
Mung bean meal is by-product of the vermicelli industry and contains a high protein content 70 %. Therefore, this research study development flavor-enhancers derived from mung isolated (MPI) reacted with reducing sugars as glucose (Glu) for generating Maillard reaction products (MRPs) under thermal process. Sensory characteristic, antioxidant activities cellular bioactivities invested different ratios MPI:Glu times. The optimal production process MRPs was determined by response surface...
The volatiles of longon ( Lansium domesticum Corr. var Dongon), mangosteen Garcinia mangostana L. Native), durian Durio zibethinus Monthong), rambutan Nephelium lappaceum Rong-rien), and sapodilla Manilkara zapota van Royer Kai) were identified by headspace-solid phase microextraction with the gas chromatography-mass spectrometry technique. headspace fresh, unheated, salted out NaCl, NaCl + heated samples determined. Salting gave highest number volatile components headspace. High temperature...
Essential oils from sweet basil ( Ocimum basilicum L.), holy O. americanum hairy tenuiflorum lime Citrus aurantifolia Swingle), kaffir C. hystrix DC.), and clove Eugenia caryophyllus L.) were isolated by simultaneous distillation extraction. Toxicity assays against the maize weevil Sitophilus zeamais Motschulsky) using 30 to 120 μL oil extract six plants on 70-mm-diameter filter paper discs resulted in 100% mortality within 5-h assay period. On rice samples, was most effective, resulting 96%...